Key words
enzyme preparations, multi-enzyme composition, pectin substances, color intensity, total phenolic substances, antioxidant activity, turbidity, juice yield

Abstract
White plum is a promising raw material for the preparation of semi-finished alcoholic beverages. White plum fruits contain antioxidants, pectins, sugar, organic acids, ascorbic acid (vitamin C), vitamin B2, vitamin P, provitamin A, phenolic compounds, tannins. Of the minerals, iron, manganese, and potassium salts are of the greatest value. Technological processing of white plum is difficult due to the specific structure of the fruit tissue and the significant content of pectin. Fruits and berries contain insoluble pectin (protopectin) and soluble pectin. Soluble pectin, which has a water-retaining capacity and increases the viscosity of the juice, prevents its extraction for a more complete extraction of extractives from the processed plum, it is promising to use enzyme preparations that promote the hydrolysis of pectin substances. Due to the high content of pectin substances in the white plum, before pressing, the enzyme preparation Pectozim (Russia) was used, which is used to increase the yield of dry substances, to thin the pulp of fruit and berry raw materials. Due to the high content of cellulose in the white plum, the cellulolytic enzyme preparation Cellozyme Plus (Russia) was also used, which is capable of destroying cell walls and increasing the amount of extractable substances. The use of multi-enzyme compositions of enzyme preparations for pulp contributed to the improvement of the rheological parameters of quick-frozen white plum juice: the yield of free-flowing juice increased by 2-4 times compared to the control, the kinematic viscosity of the juice in the test samples decreased by 1.8-3.7 compared to the control times. When using multi-enzyme compositions, an increase in the amount of coloring substances and total phenolic substances, antioxidant activity was noted, which indicates the hydrolysis of cell walls. The kinematic viscosity of juices after treatment with enzyme preparations decreased by 1.8-3.7 times. The best results were obtained when using the multi-enzyme composition Pectozyme/Cellozyme plus at a ratio of 0.5/0.2 mg/kg. In this sample, high rheological parameters, antioxidant activity, the content of total phenolic substances and transparency were noted.

Key words
rapeseed oilcake, Acinetobacter radioresistens, lipase, protease

Abstract
The search for new producers of lipases and proteases, as well as raw materials for the cultivation of microorganisms that meet the specified requirements, remains an important task. About 28 % of the enterprise's budget is spent on the purchase of raw materials for the synthesis of enzymes, so the waste from the processing of agricultural and food raw materials can be used for the production of enzymes. Rapeseed oilcake is a waste from oilseed processing in the production of rapeseed oil by pressing (squeezing), containing more than 10 % fat and 32-45 % protein, can be a substrate for the biosynthesis of lipolytic and proteolytic enzymes. The aim of the work is to study the activity of enzymes of the bacterial culture Acinetobacter radioresistens, isolated from wheat bran, during the fermentation of rapeseed oilcake (hydraulic ratio 1:6) under cultivation conditions in Multitron Pro shaker-incubator. Based on the results of the studies, regularities were established for changes in the enzymatic activity of the isolate depending on the time of cultivation. The resulting culture liquid, depending on the fermentation time, is characterized by a pH value that is in the neutral or slightly acidic region of pH units: on day 2 it was 4.82, on day 5 - 6.60, on day 7 - 5.73, on day 9 - 6.17. Relatively high activity of lipases was achieved on day 2, 64.25 U/cm3, neutral proteases -114.29 U/cm3, alkaline proteases - 34.29 U/cm3; on days 5 and 7, neutral and acidic proteases prevailed with activities of 37.7-69.71 U/cm3 and 14.86-69.71 U/cm3, respectively, and on day 9, alkaline proteases (148.57 U/cm3). The activity of lipases significantly decreased on days 5-9 of the process, which may be due to the depletion of fat-containing substrates for A. radioresistens, and their consumption is more active compared to protein, judging by the nature of the change in protease activity. The possibility of obtaining a plant-microbial substance from rapeseed oilcake and bacterial isolate A. radioresistens with a predominance of lipolytic and/or proteolytic enzymes is shown.

Key words
probiotic microorganisms, microbial metabolites, polysaccharides, moisture bond forms

Abstract
In the development of food technologies, the urgent direction is to expand the possibility of using natural exopolysaccharides synthesized by probiotic microorganisms during fermentation. Metabolites of probiotic microorganisms are effective biocorrectors and functional technological agents that increase the adhesion activity of lacto and bifidobacteria on mucous surfaces of the gastrointestinal tract, contribute to improving the functional and technological properties of food products, including moisture-binding and water-retaining abilities. It is known that the synthesis of moisture-binding metabolites by probiotics is activated under adverse conditions for biomass growth. Study of moisture state in prototype biomass samples of probiotic microorganism consortia Str. thermophiles, B. bifidum, B. longum, B. adolescentis, B. breve, L. acidophilus, L. plantarum, L. fermentum were carried out by differential thermal analysis, based on the assessment of the change in the content and ratio of various forms of bound moisture using thermogravimetry, differential scanning calorimetry and non-isothermal kinetics. Temperature modes of fermentation have been studied on the basis of combining the steps of optimal and suboptimal conditions for the development of microorganisms corresponding to temperature deviation into the region of higher or lower values, in order to intensify the synthesis of water-binding metabolites of polysaccharide nature. Based on the data of thermal analysis of prototypes of biomass consortia of probiotic microorganisms obtained under different thermostatic conditions, a temperature range of 92…116 °C is established, at which endothermic effects are observed, which indicates an additional increase in the degree of moisture binding by polysaccharides of probiotic origin. The residual mass of the prototypes ranged from 12,36 % to 14,84 %. The mass fraction of the removed physicochemically bound moisture was 6,92-11,39 %, which also confirms the presence of microbial metabolites in probiotic systems. It was established that the maximum activity of the synthesis of moisture-binding metabolites corresponds to a three-stage fermentation regime in the following sequence of temperature effects: 30…32 °C (4-5 hours), 38…42 °C (4-5 hours), followed by cooling to 4…6 °C.

Key words
chymosin, recombinant chymosin, reindeer, milk-clotting activity, pH effect, calcium chloride effect, proteolytic activity, thermal stability

Abstract
Traditionally, the best coagulant of milk for cheese-making was considered cow rennet - a preparation obtained from the mucous membrane of the stomachs of milk-feeding calves. The main component of rennet is aspartate milk-converting proteinase chymosin. The global shortage of natural rennet, which arose in the middle of the XX century, initiated the search for its substitutes. One of the solutions to this problem was the development of technologies for obtaining genetically engineered analogues of chymosin. Currently, recombinant cow and single-humped camel chymosins are already being used for the industrial production of cheeses. However, the work aimed at obtaining and researching new milk-clotting proteinases is still relevant, which is associated with the prospect of finding enzymes with improved technological properties. For the first time, an engineered variant of recombinant reindeer (Rangifer tarandus) chymosin with a point amino acid substitution K53E expressed in the Escherichia coli production system (SHuffle Express strain), was obtained by a Russian interdisciplinary scientific group. To assess the production prospects of the new enzyme, its biochemical properties, important from the point of view of cheese-making, have been studied. As a comparison specimens the commercial recombinant chymosins of cow and single-humped camel, produced by the company Chr. Hansen (Denmark), were used. It is shown that the engineered version of deer chymosin is able to effectively coagulate cow's milk. The specific milk-clotting activity of the engineered variant of deer chymosin turned out to be approximately 4-6 times lower than that of a cow and a single-humped camel. To use the new drug in cheese making, it is recommended to increase the specific milk-clotting activity of the target enzyme, which can be achieved, for example, by replacing the prokaryotic expression system with a eukaryotic one. In terms of thermal stability, the engineered version of recombinant chymosin R. tarandus is comparable to commercial enzymes. In terms of overall proteolytic activity, the deer enzyme occupies an intermediate position between recombinant cow and camel chymosins. According to the dependence of milk-clotting activity on pH and the concentration of calcium chloride in the milk substrate, the engineered version of reindeer chymosin is not inferior to commercial recombinant milk coagulants and fully meets the requirements of cheese-making.

Key words
probiotic emulsions, bioactive vegetable oil, emulsifying ability

Abstract
A promising direction in the technologies of functional food systems is the use of products of deep processing of low-grade raw materials, in particular lipid fractions, having a high biopotential potential and a proven therapeutic effect on the body. To fully realize the natural potential of bioactive vegetable oils in the human body, it is necessary to ensure their high bioavailability, as well as absorption efficiency. This condition can be achieved by incorporating microparticles of vegetable oils into an environment containing probiotic microorganisms in an active state responsible for the most important unique functions in the body, including the synthesis and transport of necessary substances from the intestine to the blood. The article presents the results of the formation of emulsions of bioactive vegetable oil of flax seeds in a fat-free fermented milk medium fermented by a consortium of probiotic microorganisms Str. thermophiles, B. bifidum, B. longum, B. adolescentis. The dispersion medium contained at least 109 CFU/mL, pH 3,65-3,75, titratable acidity 100-120 °T. The possibility of obtaining stable probiotic emulsions with the concentration of flax seed oil up to 50 % has been experimentally shown. Presence of emulsifying capacity of biomass of consortium of probiotic microorganisms in the range of 11,2-11,7 % and possibility of its increase up to 39,0-55,5 % by means of introduction of emulsifiers and stabilizers of structure - egg white, dry defatted milk, guar and xanthan gum in concentration 2,7-3,0 %. Results of studies of rheological characteristics of obtained emulsions are presented, dependence of dynamic viscosity on shear rate gradient is revealed, consistency coefficient and flow index are calculated, which prove belonging of prototypes of probiotic emulsions to pseudoplastic food systems. The developed probiotic emulsions were characterized by stable values of titratable, active acidity, sedimentation resistance and microbiological parameters when stored for at least 30 days at a temperature of 4…6 °Ñ. Probiotic bioactive emulsions of flax seed oil have been successfully tested in the technologies of drinks, desserts, biopasts, creams, sauces.

Key words
enzymes, black chokeberry, hydrolysis, food ingredient

Abstract
The article presents an analysis of the main methods of deep processing of fruit and berry cake and a theoretical justification for the selection of enzyme preparations for hydrolysis of black chokeberry cake in order to obtain ingredients enriched with biologically active substances of raw materials. This raw material has an extremely valuable chemical composition that makes it possible to create new types of enriched food products. A number of ways of processing are known, including extraction of biologically active substances with various extractants, fractionation of cake into skin of berries and seeds and their separate processing, enzymatic hydrolysis of cake. Black chokeberry cake contains cellulose, hemicellulose, lignin, protein, sugars, organic acids, as well as polyphenolic compounds, tannins, pectin substances, vitamins, macro- and microelements. On the basis of the analysis of a chemical composition of rowanberry cake for biocatalytic destruction it is necessary to select the complex of enzymes of pectolytic, cellulolytic, lipolytic and proteolytic action providing effective bioconversion of polymers of cake with the purpose of the most complete extraction of biologically valuable components and preservation of taste and aromatic properties. The multi-enzyme composition should contain polygalacturonase, cellulase, lipase and protease. The following enzymatic preparations are supposed to be used for enzymatic hydrolysis: Pectinase G20X, a preparation with predominantly endo- and exopolygalacturonase ability, derived from the micromycete Aspergillus foetidus; Celloviridin G20X - preparation with cellulolytic ability, based on Trichoderma viride strain, Neutraza G18X - preparation with proteolytic ability based on Bacillus subtilis strain, Lipase G20X - preparation with lipase ability based on Aspergillus niger strain. Doses of enzyme preparations introduced into the cake depend on the complexity and activity of the enzymes, and the efficiency of their use is determined by the pretreatment of raw materials, temperature, pH, duration of hydrolysis. Obtaining food ingredients obtained using biocatalytic methods on the basis of rowanberry cakes is a promising direction in solving problems of developing technologies from available and biologically valuable raw materials.

Key words
expression system, cloning, technical enzymes, feed additives, Penicillium, Trichoderma, Aspergillus

Abstract
Microscopic fungi are widely used for the industrial production of technical enzymes; an important condition for this is the creation of highly active strains - producers of enzymes. The possibility of using such approaches to obtain highly active strains as induced mutagenesis and genetic engineering methods is shown. Schemes of induced mutagenesis have been developed that ensure the production of highly active producers of technical enzymes. As a result of gamma-mutagenesis, mutant fungal strains of Trichoderma genus were obtained - producers of cellulases, xylanases and pectinase, with different component composition of the carbohydrase complex. The methods used made it possible to obtain up to 35-40 g/l of extracellular protein in the cultural liquid (CL). Using UV and gamma rays combined treatment, a stable mutant Aspergillus awamori strain with increased glucoamylase production was obtained. An expression system for Penicillium verruculosum B1-537 (?niaD) has been developed, which makes it possible to transform a recipient strain with expression constructs containing target heterologous or homologous genes functionally linked to the promoter and terminator of the strong inducible promoter of the P. verruculosum major secretory protein cellobiohydrolase I (cbh1) gene. The technology for creating and selection of active recombinant strains is simple and reliable, the composition of the nutrient medium and cultivating conditions for recombinant strains producing various target enzymes are standardized. The time spent on obtaining the target enzyme producer is from 3 to 6 months. The recipient P. verruculosum strain is characterized by a high secretory capacity (up to 60 g/l of extracellular protein in CL), and the recombinant strains are characterized by a high productivity of target enzymes. Enzyme preparations (EP) derived from the recombinant strains contain 30-70 % of the target recombinant enzymes in the total protein pool (in some cases, up to 80 %). Recombinant strains producing cellulases, beta-glucanases, xylanases, phytase, acid protease, pectin-lyase, beta-glucosidase, exo- and endo-inulinases have been developed. Mutant and recombinant strains - producers of various enzymes for the food industry and feed production are successfully used for industrial production of various technical EPs at the plant LLC "Agroferment".

Key words
peptides, cow colostrum, peptide synthesis, antiviral properties, virus integration into the genome, virus penetration into the cell membrane

Abstract
A promising source of biologically active peptides is cow colostrum. The aim of the work is a comparative assessment of the effect of a natural peptide obtained from trypsin hydrolysate of cow colostrum and its synthesized analogue on the integration of lentivirus into the genome and penetration into the cell membrane. A peptide consisting of 20 amino acid residues and having a molecular weight of 16 kDa was isolated from trypsin hydrolysate of cow colostrum. The analysis of the spatial structures of the peptide allowed us to establish that the amino acid sequences form secondary structures - mainly the alpha helix. The 3D model of the peptide suggested that it has greater chemical activity and, possibly, antiviral since it has a positive charge equal to +5. The peptide under study contains the amino acid isoleucine, arginine and 3 residues of the amino acid lysine, which indicates its antiviral activity. The level of hydrophilicity of the peptide is +25.51 Kcalomol-1, which indicates the possibility of penetration through the cell membrane. It was found that the number of cells with the virus integrated into the genome in the presence of a natural peptide is 78 % lower, the penetration of the virus through the cell membrane is 76.1 %. The synthesized peptide significantly reduces the transduction of the virus into the cell genome by 79.5 %, and the penetration of the virus into the cell membrane by 70 %.

Key words
ethyl alcohol, enzymes, malt, enzymatic treatment, hydrolysis

Abstract
The current regulatory and technological base for the processing of grain raw materials under conditions of low-temperature water-heat treatment has been developed taking into account the use of a complex of enzyme preparations of microbial origin at the stages of liquefaction and saccharification. There are practically no data on technological regimes and normative parameters of low-temperature processing of grain raw materials using malt. Plants that use malt for hydrolysis of starch operate according to "rigid" schemes of digestion, which is accompanied by high heat and energy costs, a decrease in the quality of alcohol, and increased requirements for the category of equipment. The aim of the work was to conduct research on the use of malt in the production of alcohol according to the "soft" scheme of heat treatment. The article presents studies on the influence of the hydromodulus and the dosage of salted milk during liquefaction of batches on the viscosity of intermediate products and the main technological indicators of fermentation. The results obtained showed that with a hydromodulus of 1:4, intermediate products (kneading, melted mass, mash) retain their fluidity and manufacturability even at low malt dosages at the level of 4 %. The index of dynamic viscosity of these substrates varies within 30-120 mPa·s. With a decrease in the hydromodulus to 1:3, a sharp increase in viscosity is observed up to 800-1000 mPa·s, which complicates the process of raw starch hydrolysis and can lead to the loss of fermentable sugars and a decrease in the yield of alcohol. Studies on the fermentation of the obtained wort samples showed that the best results in terms of alcohol yield (64.85-64.91 decalitres/ton of conditional starch) were obtained in experiment variants 1 and 2 with a hydromodulus of 1: 4. Reducing the hydromodulus to 1:3 (options 3 and 4) had a negative impact on the technological performance of mature mash. Unfermented carbohydrates increased to 1.27-1.72 g/100 cm3, the alcohol yield decreased to 64.2-64.5 decalitres. The obtained results show the technological possibility of processing grain into alcohol according to the low-temperature scheme for processing raw materials using malt enzymes as saccharifying materials.

Key words
Jerusalem artichoke, Helianthus tuberosus L., rheology, viscosity, alcohol production, processing, enzyme preparations

Abstract
Jerusalem artichoke is a perennial herbaceous plant with a wide area of cultivation and a rich chemical composition. In terms of the volume of polysaccharides per 1 ha of sown area, the yield of Jerusalem artichoke is 1.5-3.0 times higher than that of grain crops. From the point of view of obtaining ethyl alcohol, polyfructosan - inulin, which is contained in Jerusalem artichoke tubers in an amount of up to 20 % per absolutely dry substance, is of particular value, which makes Jerusalem artichoke quite a promising raw material. For its processing to obtain ethyl alcohol, Jerusalem artichoke tubers can only be considered as a seasonal crop due to the limited shelf life. Such a production option can be profitable only if the equipment of existing distillery plants is used. However, for maximum efficiency of mass and heat transfer processes, it must be taken into account that the physical characteristics of Jerusalem artichoke mixtures must correspond to the characteristics of the processed starch-containing raw materials. Data on the effect of enzyme preparations used in alcohol production on the rheological properties of mixtures from Jerusalem artichoke have not been found. In this work, experimental data were obtained on the dependence of viscosity and the amount of soluble solids on the use of various enzyme preparations and their complex. It has been established that to reduce the viscosity, it is most effective to use the enzyme preparation Viscoferm® HT FG, which allows to reduce the viscosity to 23.9 % relative to the initial one. However, given the high content of pectic substances in Jerusalem artichoke tubers, this enzyme preparation is not able to most effectively carry out their hydrolysis. To improve the efficiency of the hydrolysis of pectin substances, a complex of enzyme preparations was used, which contains xylanase and pectinase activities. This allows to reduce the viscosity of the mixture to 22.0 % relative to the initial one. At the same time, the presence of polygalacturonase makes it possible to use the pectin substances of the raw material as efficiently as possible to increase the content of potentially fermentable carbohydrates in the raw material. The data obtained show the possibility of effective processing of Jerusalem artichoke tubers with the production of ethyl alcohol on the existing equipment of distilleries for the processing of carbohydrate-containing raw materials.

Key words
Fermented dairy products, food biosystems, emergence, extruded flour, gluten-free products

Abstract
The research is relevant in accordance with the priorities of the Strategy of Scientific and Technological Development of the Russian Federation until 2030 in terms of the creationÿ of food technologies and functional food products. The benefits of dairy products have been confirmed by numerous studies. Most dairy products belong to fermented healthy food products. In new modern developments, there is a tendency to create complex multicomponent products in which each component has its own function and its own nutritional role. In the mid-90s and early 2000s, consumers became interested in food products with new flavors. Then a large assortment of various dairy and fermented milk products with fillers and food additives was developed, which gave the products new flavors and a new consistency. Currently, the trend has shifted towards justifying the benefits of the components used. The prerequisite for the development of a fermented dairy product with a complex raw material composition was that it would be an integral food biosystem with potential emergence. Unlike dairy products containing flour, which performs the functions of thickeners, consistency correctors, and dietary fibers, the developed variants use milk and flour as equal ingredients that are subject to joint fermentation in the technological process. Extrusion flour with a high level of microbiological purity was used as a flour ingredient. Five types of flour were selected: oatmeal, rice, buckwheat, triticale, corn, both extrusion and ordinary finely ground. It is shown that finely ground non-extrusion flour does not allow obtaining the required product. The microflora for fermentation was selected and the dynamics of the fermentation process of milk-flour compositions was determined. At the stage of selecting and justifying the use of fermenting microflora, microorganisms traditionally used in the dairy industry and synbiotic from the collection of lactic acid microorganisms of the Federal State Autonomous Scientific Institution "All-Russian Research Institute of Dairy Industry" were considered. The use of step-by-step technology for producing extruded flour, the preparation of sol-type milk mixtures and their fermentation allows achieving the effect of enrichment with vitamins and amino acids, and obtaining a specific emulsion-like structure that has properties different from typical fermented milk products. In the results of the work, the emergent properties of the line of the obtained variants of food biosystems are proved.

Key words
buckwheat, protein, polysaccharides, essential amino acids, grain distillates, alcoholic beverages

Abstract
Recently, an urgent problem of the production of competitive alcoholic beverages is the attraction of non-traditional types of plant raw materials in order to form new physico-chemical, organoleptic and functional properties of domestic products and ensure effective import substitution. The purpose of this work was to systematize and generalize the results of studies devoted to the study of the properties and composition of the main polymers of buckwheat, to scientifically substantiate the prospects of its use as an unconventional substrate in the production of original grain distillates. Analysis of the literature data and the results of our own research has shown that a feature of the composition of buckwheat grain is a high fiber content, in terms of the content of the main polymers, buckwheat is practically not inferior to such traditional grain crops as wheat and rye, but somewhat superior to rye grain in protein. It has been established that buckwheat proteins have the highest biological and nutritional value. They contain all the essential amino acids, especially the amino acid score for tryptophan is increased; in terms of the content of isoleucine, lysine, methionine and cysteine, buckwheat protein surpasses wheat and rye proteins. The results of the research allow us to conclude that buckwheat as a source of starch - a polymer consisting of glucose converted by yeast into ethanol, and biologically valuable protein containing all the essential amino acids necessary for the vital activity of yeast, as well as vitamins and trace elements, is a promising raw material for obtaining new original grain distillates. At the same time, it was noted that questions about the methods of preparing raw materials for wort production, the selection of enzyme systems and yeast strains that provide deep hydrolysis of the main polymers of buckwheat grain, their effective conversion to ethanol and other aroma-forming metabolites remain unexplored, which makes further research relevant in this aspect.

Key words
enzyme preparations, multi-enzyme composition, quality of bakery products

Abstract
Currently, enzyme preparations are widely used in the baking industry abroad and in the Russian Federation. The purpose of enzyme preparations is to adjust the baking properties of flour and intensify the dough preparation process. Due to the lack of domestic production of enzyme preparations for the purposes of the baking industry in the Russian Federation, foreign-made enzymes were used. At present, there is a tendency in the Russian Federation to revive the development and production of domestic enzyme preparations. Enzymes with various activities have been proposed, for the practical application of which studies are needed to determine the effect of a complex of enzyme preparations on bread quality indicators. The results of studies of the effect of multi-enzyme compositions: MEC-1, MEC-2 and MEC-3, including enzyme preparations of domestic production with alpha-amylase and xylanase activities, with alpha-amylase, xylanase and glucose oxidase activities, with alpha-amylase, xylanase and lipase are presented. activities, respectively. The development of the compositions of multi-enzyme compositions provides for research to study the effect of combinations of domestically produced enzyme preparations on the quality of bakery products. On the basis of previous studies of the technological properties of domestic enzymes with alpha-amylase, xylanase, glucose oxidase and lipase activities, initially used as mono additives, and then in various combinations, the compositions of the compositions are proposed MEC-1, MEC-2 and MEC-3. The high technological efficiency of the developed multi-enzyme compositions has been established, which improve the quality of bakery products from premium wheat flour with accelerated dough preparation. Compared with the control, the specific volume of the test samples of bread increases by 22.3-29.0 %, the porosity of the crumb by 6.3-7.6 %, the content of aldehydes in the crumb by 10.8-13.2 %. The use of multi-enzyme compositions contributes to the clarification and increase in the elasticity of the crumb, the formation of thinner-walled porosity with a predominance of fine, intensification of the taste and smell of bread. The conducted studies have shown the prospects of using domestic enzyme preparations in the production of multi-enzyme compositions for baking purposes.

Key words
baker's yeast, Saccharomyces cerevisiae, iron, copper, food ingredients

Abstract
The lack of the natural food ingredients production based on industrially useful microorganisms that are safe for humans is the actual problem of the biotechnological industry. One of the possible ways for the preventive nutrition production that needed for the micronutrient deficiencies replenishment are the fortified ingredients. So, lack of the iron (Fe) leads to anemia, as well as to increased absorption of such a toxic element as cadmium, and a lack of copper (Cu) leads to inhibition of the inclusion of the ferrum in hemoglobin-heme The compensation of the deficiency of the above essential nutrients via methods of the biotechnology makes it possible to reduce the risk of such diseases as iron-deficiency anemia and diabetes and to increase the immune and antioxidant defenses of the organism Also, the combined intake of these elements provides the necessary need and digestibility. The aim of the study was to research the possibility of Cu and Fe simultaneously yeast biofortification for the enriched food ingredients production. The possibility of the simultaneous enrichment of the Saccharomyces cerevisiae baker`s yeast with microelements - iron (Fe) and copper (Cu) as one of the possible ways of the food ingredients production for the micronutrient deficiency elimination in the diet of the population was studied. The enrichment of the microorganisms was carried out in the batch fermentation process by adding salts that are sources of trace elements to the growth medium composition. It was found that in the process of yeast growth, the greatest increase in crude protein in comparison with the control variant without adding salts for the enrichment was 15.0+0.7 %. The optimal dosage of the microelements was 500 mg/dm3 of the iron and 25 mg/dm3 of the copper, while simultaneous enrichment. Trace element levels were: 5.1±0.3 mg Cu/100 g of the yeast and 99.8±4.9 mg Fe/100 g of the yeast, respectively. This method will fully satisfy the daily requirement for the mentioned microelements when using 20 g of the enriched ingredient in its original form. This method will satisfy the daily requirement at the physiologically significant level in the amount of 15 % when using bakery products, in the recipe of which traditional yeast will be replaced by enriched ones.

Key words
extrusion, food product, fermentation, alcohol, distilled grains, brewer's spent grains, grape pomace

Abstract
The chemical composition of the by-products of alcohol, brewing, wine industries is characterized by a high content of protein, dietary fiber, biologically active substances. The specific chemical profile of distilled dried grains, brewer's spent grains, grape pomace is determined by the type of feedstock, its variety, agrotechnical, geographical and climatic factors for the formation of productivity and quality. This allows to consider the wastes of fermentation process as promising ingredients for increasing the nutritional value of food extrusion technology products - snacks, breakfast cereals, food concentrates, and dietary products. An analysis of relevant publications shows that the optimal level of dosage of dried by-products into the formulations of extrusion products based on starch-containing raw materials is 5-10 %. It allows to increase the nutritional value of products and to maintain the sensory and textural properties of extrudates at a high level. Increasing the dosage up to 30% negatively affects the expansion index and textural properties of the products. The temperature regimes of extrusion processing of mixtures of grain raw materials with dried by-products of alcohol, brewing, and wine industries vary over a wide range of 80…175 °C. It is shown the possibility of using the extruder as a bioreactor for biocatalysis of by-products of ethanol and fermented beverages technologies. The prospects of extrusion processing the mixtures of grain crops with fermentation process wastes in a non-dried form is noted. It allows to eliminate intermediate stages of drying and reduce the cost of extruded products.

Key words
wheat bran, rapeseed cake, soy meal, hydrolases

Abstract
"Biotechnologies" is one of the priority directions of scientific and technological development of the Russian Federation for the period up to 2030, the group of promising products of which, along with other food and industrial biological products, includes industrial, food and feed, enzymes, biocatalysts. The solution to the problem of the shortage of domestic enzyme preparations can be combined with the solution of another global problem - the rational use of food and agricultural waste, and it is necessary to take into account not only the chemical composition of waste, but also the properties of the native microbiota. Industrially important enzymes are hydrolases, which are in demand at the stages of preparing food and agricultural raw materials for the biotechnological process in the production of, for example, alcohol-containing products, beer and non-alcoholic products, bakery products, food and feed micro-ingredients (food additives, technological aids). Potential producers of hydrolytic enzymes can be isolated from the microbiota of secondary raw materials. The aim of the work is to study the microbiota of wheat bran, rapeseed cake and soybean meal to assess the biotechnological potential and search for new producers of hydrolytic enzymes. Our previous studies have shown that the bacterial microbiota of the studied raw materials includes representatives of Micrococcus, Kocuria, Bacillus, Enterococcus and Staphylococcus. At the heart of the community isolated from secondary raw materials, bacteria of the genus Acinetobacter, Artrobacter, which are known as producers of hydrolases, are found. As a result of fermentation of the studied raw materials (hydromodule 1:6) in-depth method in conditions of Multitron shaker-incubator (INFORS, Switzerland) under the action of its own microbiota for seven days at a temperature of (32 ± 2) °C, aeration intensity from 0.6 to 1.0 dm3 / (dm3 x min), substances representing plant-microbial biomass with a high content of enzymatically active protein were obtained. The total protein content in them varied between 10-18 mg/cm3, the enzyme activity was, units/cm3: alfa-amylase 6-10; lipase 40-60; acid protease 70-90, neutral 110-150, alkaline 140-170; phytase 2-7. The substances obtained after safety confirmation can be investigated as technological aids to improve the quality of food raw materials and tested as independent ingredients in feed and food technologies.

Key words
black currant, biologically active components, alcoholic distillates, import substitution, beverages

Abstract
The actual task of the alcoholic beverage industry is the development of new types of competitive alcoholic beverages that provide effective import substitution and have interesting and promising organoleptic properties. The purpose of this work was to evaluate the possibility of obtaining original alcoholic beverages with improved organoleptic and physicochemical characteristics due to the directed microbial conversion of a grain-fruit substrate, which includes blackcurrant berries as an unconventional raw material. Analysis of scientific publications has shown that black currant berries are a source of not only important nutrients and a whole complex of biologically active components, such as beta-carotene, vitamins C, E, B1, B2, B5, B6 and PP, but also color-, taste- and aroma-forming compounds (essential oils, polyphenols bioflavonoids, including flavonols, phenolic carboxylic acids, catechins), allowing to form a bouquet and give pleasant taste characteristics of the target products. The properties and biochemical composition of black currant considered in this review confirm the perspective of developing a comprehensive technology for the production of original alcoholic beverages and additional functional products based on the conversion of grain-fruit raw materials, the realization of which will contribute to solving the issue of import substitution, will expand the range of domestic beverages produced on the basis of natural domestic raw materials, instead of using synthetic flavors.

Key words
black soldier fly larvae, technological parameters, enzymatic hydrolysis, protein hydrolysate

Abstract
Currently, there is a shortage of protein raw materials for the production of feed in the world, and therefore the search for new sources of feed protein is relevant, and studies on the possibility of using entomological protein in the practice of animal husbandry, poultry farming, and fish farming are promising. The possibility of using insects in agriculture has long been known. Some of their species are suitable for feeding farm animals, poultry and fish. The black lion fly is a promising biological species that makes it possible to obtain a protein similar in amino acid composition to animal protein. Black soldier fly larvae can consume various organic materials, including large-scale waste, reducing their volume by 70-80 %, turning them into plant fertilizer (zoohumus), and themselves becoming a good source of feed protein. The article contains information on the results of studies on the production of protein hydrolyzate from black soldier fly larvae by enzymatic hydrolysis. Such technology parameters as the method of preparing raw materials, the enzyme preparation used, the enzyme-substrate ratio, hydromodulus, and the duration of the hydrolysis process were worked out. Parameters such as pH and temperature of the hydrolysis process were worked out earlier in the development of technologies for obtaining hydrolysates from other sources of raw materials. As a result of the work carried out, the technological parameters of the enzymatic hydrolysis of black soldier fly larvae were worked out with a protein hydrolyzate yield of 72.0 % and a high content of amine nitrogen of 7.28 %. According to the developed regime, 4 experimental-industrial series of protein hydrolyzate were made from 10 kg of feedstock each, their physicochemical characteristics were studied.

Key words
grain and fruit and berry raw materials, hydrofermentative treatment, taste and aromatic properties, grain-fruit distillates and alcohol

Abstract
Ethyl alcohol and distillates produced from food raw materials are the basis for the production of alcoholic beverages. In the consumer market, there is an increasing demand for drinks obtained using natural fruit and berry raw materials. Abroad, this issue is solved by the production of alcohol from this raw material. In Russia, there is no such production due to existing restrictions on the production of alcohol from fruit and berry raw materials. This was pointed out by the delegation of the European Union at the site of the working bodies of the World Trade Organization when considering the technical regulation of the Eurasian Economic Union "On the safety of alcoholic products". The article analyzes the reasons (regulatory, economic, etc.) that hinder the production of alcohol and distillates using fruit and berry raw materials. It is proposed to resolve this issue by processing fruit raw materials (apples, pears, etc.) together with grain. As a result, grain-fruit distillates and alcohol can be obtained for the production of drinks with original flavor and aroma properties. In order to ensure profitability, the production of grain-fruit distillate and alcohol is proposed to be carried out at the reserve capacities of existing distilleries. Based on the results of the preliminary analysis, the main requirements for the preparation of fruit raw materials for joint processing with grain were determined, taking into account adaptation to existing alcohol production. When choosing the quality of fruit raw materials and modes of its processing, the main criterion is to ensure the taste and aromatic properties of the resulting distillates and alcohol. For this purpose, the need to create conditions for the rapid extraction and hydrolysis of polysaccharides to obtain a water-fruit mixture with high technological properties was determined. The procedural scheme includes autonomous hydroenzymatic processing of grain and fruit raw materials, followed by their combination, co-fermentation, distillation or rectification. The implementation of the proposed technology harmonizes domestic requirements for raw materials for the production of ethyl alcohol and distillates with international standards, does not require large investment costs for implementation, which creates conditions for the production of distillates, alcohol and original alcoholic beverages based on them. In addition, this technology will expand the market for the processing of fruit and berry raw materials, which ensures the need for additional jobs in the regions and will positively affect the development of the agro-industrial complex and the economy as a whole.

Key words
biopolymer, sugar beet, white sugar, turbidity, technological aid, additivity

Abstract
The turbidity of a white sugar solution is classified as an unregulated indicator, but it can act as an indicator of the technological suitability of sugar for the production of soft and alcoholic beverages, confectionery, etc. The manifestation of turbidity in a white sugar solution is due to the presence of insoluble impurities, incl. particles of non-coagulated biopolymer components - bacterial polysaccharides formed during the processing of infected, frozen and thawed sugar beet roots. Effective removal of these biopolymers is possible with the complex influence of the triad of applied technological aids - enzyme preparations of the dextranase and levanase classes that destroy polysaccharides; an antimicrobial agent that suppresses the vital activity of microorganisms, and an antifoamer that removes foam. Therefore, the aim of the research was to identify the presence of the additive effect of these agents in a given dose range in the process of extracting sucrose from sugar beet affected by mucous bacteriosis on the turbidity of sugar solutions. Modeling of the processes of obtaining and purifying diffusion juice, thickening of purified juice was carried out based on the results of a previous laboratory experiment using the practical provisions of the theory of experiment planning based on regression and dispersion analysis algorithms. The effects of the influence of the studied agents were calculated using the Yates algorithm. Based on the analysis of changes in the turbidity of juices of the first and second saturations, syrup, close values of the algebraic sums of the effects of the influence of the enzyme preparation Dextracept 2 used in the process of extracting sucrose, the antimicrobial agent Betacept, the antifoam agent Voltes FSS 93 were established with a range of variation in the values of these indicators, which indicated the manifestation of the action of the agents additive type. A more intensive decrease in the turbidity of the syrup was revealed at low doses of the introduction of an antimicrobial agent due to an increase in the dose of the enzyme preparation at a constant level of antifoamer application. It was confirmed that the consistency of the action of the above-mentioned technological aids contributed to the elimination of the turbidity-forming source due to the destruction of biopolymers and the inhibition of bacterial contamination of the diffusion juice.

Key words
method of analysis, instrumental control, chromatography, falsifications, alcoholic beverages

Abstract
The role of instrumental methods of analysis has increased significantly in recent years. Modern highly efficient and reliable analytical control methods are in demand both in order to monitor the technological process of the production of alcoholic beverages, and in order to detect falsifications. The most common methods of falsifying alcohol include counterfeiting well-known brands, changing the composition provided for by the recipe, using water that has not been treated with water, reducing the strength, partial or complete replacement of grain distillates with ethyl alcohol, replacing ethanol obtained by an enzymatic method with technical ethyl or methyl alcohol. The article considers the current state of instrumental quality control and safety of alcoholic beverages. A brief review of modern trends in the field of instrumental methods of analysis is given, the main analytical methods used in quality control of alcoholic beverages are systematized, and their main advantages are described. The interstate standards developed by VNIIPBT are given, which are used to identify the most dangerous types of falsification, not only in Russia, but also on the territory of Armenia, Belarus, Kazakhstan, Kyrgyzstan, Moldova and other states. The conclusion is drawn that the insufficient development of analysis methods aimed at determining the chemical composition of alcoholic beverages and identifying falsifications makes the task of developing modern instrumental analysis methods for identifying the chemical composition of alcoholic beverages very relevant. In order to improve the efficiency of monitoring the chemical composition of distillates and drinks prepared on their basis, a method is presented that allows one to simultaneously, selectively, with a high degree of reliability determine 20 components of volatile organic impurities in 20 min by gas chromatography-mass spectrometry. The introduction of the developed methodology into the practice of controlling organizations will help to identify falsifications of distilled alcoholic beverages.

Key words
distilled spirits, quality control, identification, stability, plant sources, ionic composition, organic acids, phenolic and furan compounds

Abstract
The work is devoted to distilled spirits quality control using high performance liquid chromatography methods. The article presents the results of a microelements, phenolic and furan compounds and organic acids content study in domestic samples of distilled beverages. The ionic composition of the studied samples is identical, and studied ions mass concentrations vary in a wide range: sodium 1.4-27.3 mg/dm3; ammonium 0.1-2.9 mg/dm3; potassium 0.1-53.6 mg/dm3; calcium 1.5-7.1 mg/dm3; magnesium 0.5-3.8 mg/dm3; chlorides 0.8-44.0 mg/dm3, phosphates 0.7-9.0 mg/dm3, sulfates 0.6-28.5 mg/dm3. The dependence of the ions quantitative content on the plant sources composition was determined. Thus, an increased potassium ions and sulfates content was recorded in samples, in the production of which barrels from various wines were used. The total content of tannins (gallic acid, ellagic acid), products of lignin ethanolization (vanillic and syringic acid, p-coumaric acid, vanillinaldehyde, syringaldehyde, coniferyl and synapic aldehydes) and hydrolysis of cellulose and hemicellulose (5-hydroxymethylfurfural, 5-methylfurfural and furfural ) of oak wood in the studied samples is in the range of 56.9-193.3 mg/dm3. It has been established that the degree of distillates saturation with basic phenolic and furan compounds depends not only on the time of contact with wood, but also on the types of barrels used. Organic acids can affect the organoleptic characteristics of finished products, in particular, insoluble salts of oxalic acid worsen the stability of finished products during long-term storage. The increase in the content of acetic acid occurs both due to aging and extraction from wood, and due to oxidative processes. Organic acids such as tartaric, malic, succinic and lactic acids enter the product from wood, and their concentration depends on the type of wine previously stored in the barrel. By their work, the authors found that the studied indicators can act as an additional criterion for assessing the quality and identification of finished products. The use of HPLC methods will improve the efficiency of technochemical control of distilled spirits.

Key words
rye unfermented malt, enzymatic activity, cytolytic activity, biostimulation, enzyme preparation "Birzim BG"

Abstract
Rye malt is the main raw material in the production of kvass, forming the original taste and aroma characteristics of the drink. According to the method of production and intended purpose, rye malt is divided into unfermented, used as a source of enzymes, and fermented, which has passed an additional stage of fermentation, the main use of which is to provide the drink with coloring and aromatic substances. One of the ways to improve the quality and technological indicators of unfermented malt, first of all, enzymatic activity is the use of biocatalytic grain processing in malting technology. The paper shows the possibility of using the cytolytic enzyme preparation "Birzim BG" at the stage of soaking rye, which is introduced into the last soak water at a concentration of 0.4% by weight of raw materials, and the grain is aged under these conditions for six hours. The objects of the study were rye varieties Vlada and Siberia selection of the Altai Territory. The technology of rye unfermented malt included the classic stages: washing and soaking of grain by air-irrigation method, with alternating grain exposure under a layer of water (for four hours) and in the air (for six hours) at a water temperature of 17.0±0.5 ? for 48 hours; germination by the type of "box malt house" at a temperature of 18.0±1.0 ? for four days; drying of malt in two stages at a maximum temperature of 70.0±2.0 ?; removal of sprouts. The proposed treatment stimulates the formation of enzymes at the stage of germination of grain, by the end of germination cytolytic activity increases by 30.0±0.9%, amylolytic - by 26.8±2.3% in comparison with unprocessed grain. As a result of drying, the accumulated activity decreases by 16.5 and 12.2% for cytolytic and amylolytic activity, respectively. Finished unfermented rye malt has a high extractivity - 83.9±0.2%, cytolytic activity - 240.3±3.0 units/g, amylolytic activity - 202.6±4.1 units/g. Quality indicators meet the requirements of the standard.

Key words
whey, whey protein concentrate, chitosan, beta-lactoglobulin, alkalase, enzymatic hydrolysis, peptides

Abstract
Milk whey proteins exhibit allergenic properties. The greatest ability to initiate the synthesis of IgE class antibodies is caused by beta-lactoglobulin. A decrease in the allergenic potential of milk proteins can be achieved by removing beta-lactoglobulin. A crucial task is the selective isolation of this protein from whey, which will reduce its allergenicity. A cationic polysaccharide, chitosan, was used as a selective sorbent for binding beta-lactoglobulin of whey. Up to 95% of beta-lactoglobulin was isolated from whey and whey protein concentrate using an original chitin-containing chromatographic sorbent. The isolated beta-lactoglobulin was used for enzymatic proteolysis and the production of a hypoallergenic product. A critical conformational change in the beta-rg molecule occurs at 63 °C, when the content of beta-pleated layers decreases by 19%. At 80°C, under the action of temperature, almost complete unfolding of the molecule occurs and leads to its irreversible conformational changes. With such heat treatment, the antigenic properties of beta-lg are preserved, which is associated with linear antigenic determinants. To increase the depth of beta-lactoglobulin proteolysis and obtain low molecular weight peptides, it was subjected to preliminary thermal denaturation in the temperature range from 60 to 99 °C. The denatured protein heat-treated at various temperatures was fermented with alkalase. According to the results of electrophoretic analysis, it is shown that the depth of hydrolysis of denatured beta-lactoglobulin increases linearly with an increase in the temperature of its thermal degradation. It was found that the degree of proteolysis by alkalase of native beta-lactoglobulin is about 50% and increases to 80% in the case of its preheating to 80 °C. A comparative analysis of the composition of peptides of fermented hydrolysates of native beta-lactoglobulin and thermodenatured at 80 °C was carried out using high-performance liquid chromatography (HPLC). According to the results of HPLC analysis, the resulting product contains more than 50 low molecular weight peptides. The immunoreactivity of the hydrolysate is reduced by 4 orders of magnitude relative to the native beta-lactoglobulin. Due to this, it can be used as a hypoallergenic component in functional foods.

Key words
DNA purification, dry milk, PCR

Abstract
Powdered milk is a valuable food product obtained by removing all or most of the water. This product has a number of economic and logistical advantages over liquid and condensed milk. All vitamins and useful substances are preserved in powdered milk, so its use can be equated with the use of ordinary milk. However, like any other product, milk powder must meet certain standards. As a result, analysis methods are needed that can give an accurate and reliable assessment of its composition and properties. To control the compliance of milk powder quality with various standards, it is necessary to develop and implement reproducible and high-precision molecular biological analysis methods based on polymerase chain reaction (PCR). The aim of the study was to compare the efficiency of two methods of deoxyribonucleic acid isolation based on different physical and chemical principles. In the course of the work, the quantitative yield of DNA, the degree of purity of obtained DNA preparations and its effect on the efficiency of subsequent PCR-diagnostics were compared. Analysis of the obtained results showed that if there is a need to detect low-copy targets in dry milk samples, the use of the DNA-sorb-S-M extraction kit (FBSUN Central Research Institute of Epidemiology of Rospotrebnadzor, Russia) would be preferable due to the absence of PCR inhibition. However, it should be emphasized that depending on the objectives of the researchers, additional selection of methods of DNA isolation and PCR may be required to ensure optimal sensitivity, specificity and reproducibility.